Eggplant replaces fish is this flavorful Szechuan dish made with hot bean sauce and tart black rice vinegar. For a vegetarian version, increase the eggplant and leave out the ground pork.

INGREDIENTS:

1 pound eggplant (about 1 American or 3 Asian eggplants)

1/4 pound ground pork

Marinade:

1 teaspoon soy sauce

Pepper, to taste

Pinch of cornstarch

Other:

2 cloves garlic

1 tablespoon finely chopped ginger

1 green onion, cleaned

4 tablespoons oil for stir-frying, or as needed

1 tablespoon hot bean sauce

2 teaspoons black rice vinegar

1 teaspoon soy sauce

1 teaspoon granulated sugar

PREPARATION:

If using American eggplant, desalt if desired by placing in a colander and sprinkling with salt, and letting sit for 30 minutes.

Marinate the ground pork in the soy sauce, pepper and cornstarch for 15 minutes.

Cut the eggplant into pieces approximately 1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and ginger. Cut the green onion on the diagonal into 1-inch pieces.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until softened (about 5 minutes). Remove from the wok.

Add 2 tablespoons oil to the wok. When the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the pork changes color and is nearly cooked through.

Add the eggplant back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir in the sugar and the green onion. Mix thoroughly and serve.